Shrimp And Grits Style Risotto Recipe

Name: Shrimp And Grits Style Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large shrimp, about 3/4 pound, peeled and deveined; 2 lemons, juiced, several slices of peel reserved; 3 sprigs fresh thyme; 6 tablespoons olive oil, divided; 1/2 teaspoon crushed red pepper flakes; 4 strips thick cut bacon, chopped; 2 cloves garlic, finely chopped; 1 cup chopped flat-leaf parsley leaves; 1 cup dry white wine; 1 small onion, finely chopped, about 1 cup; 1 1/2 cups chopped plum tomato, about 3 medium; 2 cups fish stock; 1/2 cup half and half, warmed; 1 1/2 cups sliced mushrooms; 1 cup long grain arborio superfino; Dash or more of tabasco, more at table; 4 scallions, sliced with some green tops

Servings: persons

16 large shrimp, about 3/4 pound, peeled and deveined
2 lemons, juiced, several slices of peel reserved
3 sprigs fresh thyme
6 tablespoons olive oil, divided
1/2 teaspoon crushed red pepper flakes
4 strips thick cut bacon, chopped
2 cloves garlic, finely chopped
1 cup chopped flat-leaf parsley leaves
1 cup dry white wine
1 small onion, finely chopped, about 1 cup
1 1/2 cups chopped plum tomato, about 3 medium
2 cups fish stock
1/2 cup half and half, warmed
1 1/2 cups sliced mushrooms
1 cup long grain arborio superfino
Dash or more of tabasco, more at table
4 scallions, sliced with some green tops

1
Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
2
In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
3
Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
4
In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
5
Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.

888

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 16 large shrimp, about 3/4 pound, peeled and deveined, 2 lemons, juiced, several slices of peel reserved, 3 sprigs fresh thyme, 6 tablespoons olive oil, divided, and more.

Yes, Shrimp And Grits Style Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Grits Style Risotto

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